Grilled Salmon With Charred Tomato Salsa Recipes

Steps:

• Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
• Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
• Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
• If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.

Steps:

• Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

Steps:

• Preheat broiler.
• Place first 4 ingredients on a broiler pan and broil 10 minutes or until tomatoes are tender and onion is slightly blackened.
• Cool 5 minutes.
• Core tomatoes, discard cores.
• Coarsely chop tomatoes, peppers, chiles, and onion; place in a bowl.
• Add cilantro, oil, salt, and black pepper; toss gently.
• Prepare grill.
• Place salmon, skin side down, on a grill rack.
• Grill 10 minutes or until fish flakes easily when tested with a fork.
• Top with about 2 Tbs.
• salsa; garnish with thyme, if desired.
• Yields 6 servings.